How to Love at dinner Bengali Pulao

How to Love at dinner Bengali Pulao Delicious, fresh and tasty.

Bengali Pulao. Basanti Pulao or sweet yellow rice is a traditional Bengali recipe made especially for festivals or special occasions. Made using Gobindobhog rice, turmeric, and saffron, this golden sweet rice is a delight to eat. Here is how to make it.

Bright, flavourful, fragrant, delicious - we fall short of adjectives while describing this popular Bengali rice meal.

Known as Basanti Pulao, Holud Pulao and Mishti Pulao, this golden rice is the.

Basanti pulao is a traditional Bengali dish prepared during festivals and special occasions.

You can cook Bengali Pulao using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Bengali Pulao

1. Prepare 300 g of Basmati Rice Fine ~ / 3 cups.

2. You need 5 tbsps of Ghee.

3. It’s 50 g of Cashew Nut.

4. You need 25 g of Raisin (Kishmish).

5. It’s 1 pc of Bay Leaf.

6. It’s 2 - 3 pc of Cardamom.

7. It’s 2 of Cinnamon medium sticks.

8. It’s 4 pc of Clove.

9. You need to taste of Salt.

10. It’s 2 tsps of Sugar.

11. You need of Garam Masala.

12. You need 1 cup of Peas.

This aromatic and bright yellow coloured rice is flavoured with whole spices.

Raisins and cashews add a royal touch to this dish.

Basanti pulao is also known as mishti pulao or holud pulao.

Bengali white pulao which is also called Bengali ghee Bhat is one of the gems of our Bengali kitchen.

Bengali Pulao step by step

1. Thoroughly wash and clean the rice and let it soak in water for 15 min..

2. Spread the rice on a flat surface lined with tissue paper to drain excess water..

3. Add 2 tsp of sugar, 1/2tsp of garam masala, 2 tbsp Ghee and salt to taste to the rice and mix well..

4. Heat a pan and add 3tbsp of Ghee..

5. Add Bay Leaf, Cardamom, Cinnamon and Cloves to the heated Ghee and stir till the aroma starts coming..

6. Add cashew nuts, raisins and peas and roast till the cashews are golden brown..

7. Add the rice to the pan and roast it while mixing thoroughly..

8. Fry the rice for 2-3min in medium flame..

9. Transfer the contents to a rice cooker/pressure cooker and add 6 cups of water (double the no. of cups of rice)..

10. Cook till rice is done and serve hot..

Bengali pulao is my favourite because of its distinct colour and flavours, whereas Bengali Basanti pulao is yellow in colour with the wonderful aroma, came from a perfect combination of some essence, ghee, and garam masalas, there Bengali white pulao is pure white coloured flavourful rice with colourful veggies and a nice combination of ghee and garam masalas.

Just like, both of them compete.

Bengali Holud Pulao is another name by which this dish is known for.

This Pulao is generally cooked with a decent amount of Sugar and is a sweet-based rice main.

Needless to say, to balance the sweetness of the Holud Pulao we mostly opt for spicy side to serve with it.